Recipe of The Week: Scallops with parsnip puree & port wine glaze

Please note this image is not the product of the recipe below and has no affiliation with the said venue

In my opinion, scallops are not nearly as prevalent as they should be; however, to me, there is no such thing as too much when it comes to these tasty little molluscs! They are cosmopolitan (nothing to do with the drink!) meaning they are found in every ocean in the world and can be eaten raw or cooked. While a good scallop will not contain sand or grit, it's usually all in the method by which these little guys are harvested. Using dredges that scour the ocean floor will result in a higher degree of grit; however, those gathered individually via divers contain significantly less, hence "diver" scallops. In addition, these diver scallops are also more eco-friendly because there is no harm done to the ocean floor or the natural flora and they're typically more fresh in the marketplace. On that note, try the amazing recipe below by one of our all-time fav local spots, Restaurant 2 Vine and eat up! Perhaps it can be a nice twist on the traditional Easter dinner...

SCALLOPS WITH PARSNIP PUREE & PORT WINE GLAZE
Brought to you by Restaurant 2Vine: www.2vine.com

2 cups port wine
1 sprig thyme
1 sprig rosemary
4 leaves sage
4 tablespoons extra virgin olive oil
1 sweet onion, sliced
1 quart parsnips, peeled, diced
2 cups heavy cream
Salt and pepper
1 tablespoon butter
1 dozen dry sea scallops

1. Place port wine and herbs in a sauce pot and reduce on medium heat. Check occasionaly to avoid burning. About 15 minutes.

2. Meanwhile, heat a heavy bottom large sauce pot over medium heat. Add 2 tablespoons of olive oil and sliced onion. Cook until soft. Add diced parsnips and saute until nicely caramelized on all sides, stirring frequently.

3. Reduce heat to low and add heavy cream to parsnips. Season with salt and pepper, and cover. Cook until parsnips are soft, about 10-15 minutes. Let mixture cool slightly. Working in small batches puree parsnip mixture in a blender. Place back in sauce pot to keep warm.

4. Heat a saute pan over medium heat until hot. Dry scallops with a paper towel and season with salt and pepper. Add 2 tablespoons olive oil to pan. Sear scallops in hot oil until nicely brown on both sides. About 1-2 minutes per side.

5. Strain herbs out of port wine reduction and discard. Whisk butter in reduction.

6. Scoop parsnip puree on small plates. Arrange scallops around puree, then drizzle with port wine glaze.

Serves 4 for appetizer/Serves 2 for entree